My dad came from Katlovce where the family looked forward to this soup
every year. These days we look forward to the first Christmas Eve when
some unsuspecting new in-law is served this soup. They are usually quite
surprised by a prune staring back at them from a sea of sauerkraut and
mushrooms!

1 small can sauerkraut

1 box pitted prunes

2 tablespoons melted butter

1 1/2 tablespoons flour

8 oz. can of mushrooms

sour cream

Empty sauerkraut into soup kettle and add 2 1/2 cans of water (using
the sauerkraut can). Simmer for 1 1/2 hours. Add mushroons (don't drain
can) and prunes. While this mixture is cooking, prepare the zapraska (the
French call it "roux"). Mix flour and butter and fry in a skillet until a
light brown. Add 3/4 cup water, beat until smooth, then mix with soup.
Season to taste. Scoop sour cream into individual bowls when serving.
[Source: Mike Chinoransky]

Dumplings With Feta Cheese (Bryndzove Halusky)

1 1/2 lbs. of uncooked potatoes

3/4 lb. fine whole wheat flour

1/2 lb. bryndza feta cheese

1/4 lb. smoked bacon

salt

butter

Grate the peeled raw potatoes, mix with flour and add a little water if
necessary. Add salt to taste. Halusky are formed with a knife or a
teaspoon on a wooden plate washed with cold water and thrown into bubbling
salted water. Boil a little. When they float to the surface take them
out, rinse with water and mix with feta cheese. Serve with bacon cut up
into small pieces and mix with feta cheese. Fry in butter. Bon apetit.
To make bryndza from the feta cheese: wash the feta with water, grate and
mix with butter to bryndza consistence.

Source: Slovak Heritage and Cultural Society of British
Columbia

Kolacky (Rich Cold Dough Cakes)

8 cups flour

8 egg yolks

1 pint sour cream

1/4 cup lukewarm milk

1 lb. butter

1 lb. crisco

1 large cake fresh yeast

3 teaspoons baking powder

Dissolve yeast in lukewarm milk. In large bowl, sift baking powder and
flour then add butter and crisco and "work like dough." Add sour cream,
beaten egg yolks and then milk with yeast. Work dough thoroughly and
place in refrigerator overnight. Take small portion and roll on sugar.
Cut in 3-inch squares and place filling (nut, apricot or poppy-seed) in
center. Can make into small rolls or fold corners into middle. Brush
tops with beaten egg whites and bake for 15 minutes at 325 F (do not
grease cookie sheet).

Fillings (Nut and Poppy-Seed):

2 1/2 lb. chopped nuts (walnuts or other, or poppy seeds)

1 1/2 box powdered sugar

8 egg whites

1 teaspoon vanilla

1 tablespoon cinnamon

enough milk to make nuts spread easy

Mix all ingredients well in bowl

*Can also make into large rolls. Instead of cutting squares, roll
dough out flat (about 1/4" thick) and spread desired filling on top (be
generous). Then roll from one end and bake at 350 F approximately 50
minutes. [Source: Dennis Melko]

Ceregy

2 cups flour

2 tablespoons sugar

1/2 teaspoon salt

1 tablespoon butter or margarine

2 tablespoons wine or beer

5 egg yolks

2 tablespoons sour cream

Powdered sugar

Sift flour, sugar and salt in bowl. Work butter into flour. Beat egg
yolks well. Pour into mixture. Add sour cream and wine or beer. Mix
until well blended. Turn out on floured board and knead until smooth.
Divided into 2 or 3 pieces. Roll very thin. Cut into about 5-inch
diamond shaped pieces (at this point, you could also make a 2-inch slit
lengthwise in the diamond and pull one end through- just to make them
fancier...) Fry in very hot deep fat (or crisco or other oil) for about 1
to 2 minutes or until golden brown. When cool, dust with powdered sugar.
[Source: Dennis Melko]

Mushroom Soup (Hubova Polievka)

1 large can sauerkraut

1/2 lb. dry mushrooms

1/2 gallon of water (or more)

4 or 5 cloves of garlic

3/4 cup of flour

1 whole onion (chopped)

1 stick butter

1 teaspoon salt

1 teaspoon black pepper

1 large bay leaf

Soak dry mushrooms in small bowl for 1/2 hour in warm water, making
sure all are covered. Drain and save water. Chop mushrooms on board (not
too small in size). Put sauerkraut in large pot with 1/2 gallon water and
add all ingredients (EXCEPT flour, butter and onion - these are to make
what is called "za praska" to be added later) and boil for one hour (keep
pot covered).

Fry stick of butter in pan until just brown. Add 3/4 cup flour and
brown again (don't burn and don't leave it whitish). When almost brown,
add onion and brown again. When onions are almost brown, add water saved
from the soaking of the mushrooms (only 1/2 cup of this water and not the
residue). Mix out lumps and add to pot only after pot has boiled for one
hour. Cook for 1/2 to 1 hours more while stirring occasionally and make
sure all garlic cloves are crushed. [Source: Dennis Melko]